Beef Tenderloin Peppercorn Cream (Printable)
Tender beef steaks paired with a rich green peppercorn cream sauce for a flavorful main dish.
# What You'll Need:
→ Beef
01 - 4 beef tenderloin steaks (6 oz each, 1.5 inches thick)
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 2 tbsp olive oil
05 - 1 tbsp unsalted butter
→ Peppercorn Cream Sauce
06 - 2 tbsp green peppercorns in brine, drained and lightly crushed
07 - 1/2 cup dry white wine
08 - 1/2 cup beef stock
09 - 1 cup heavy cream
10 - 1 tbsp Dijon mustard
11 - 1 tbsp unsalted butter
12 - Salt, to taste
# How to Make It:
01 - Bring beef tenderloin steaks to room temperature for 20-30 minutes. Pat thoroughly dry with paper towels to ensure proper searing.
02 - Generously season both sides of each steak with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering and slightly smoking.
04 - Add steaks to the hot pan and sear for 3-4 minutes per side for medium-rare doneness. Adjust timing to reach preferred internal temperature.
05 - Transfer steaks to a plate and tent loosely with aluminum foil. Let rest for at least 5 minutes while preparing the sauce.
06 - Reduce heat to medium. Add drained green peppercorns to the same skillet and toast for 30 seconds until fragrant.
07 - Pour in white wine, scraping up browned bits from the bottom of the pan. Simmer until reduced by half, approximately 2-3 minutes.
08 - Stir in beef stock and continue simmering until slightly reduced, about 2 minutes.
09 - Lower heat and add heavy cream with Dijon mustard. Simmer gently, stirring frequently, until sauce thickens and coats the back of a spoon, 3-4 minutes.
10 - Remove from heat and stir in remaining 1 tablespoon butter. Taste and adjust seasoning with salt as needed.
11 - Return rested steaks to the pan to coat in sauce, or arrange on plates and spoon sauce generously over each steak.
# Expert Advice:
01 -
- The green peppercorns create this sophisticated briny pop that makes every bite feel like dining out
- You get that restaurant quality sauce with pantry staples and almost zero effort
02 -
- Rushing the room temperature step will guarantee uneven cooking, no matter how perfect your sear looks
- Crowding the pan drops the temperature instantly, so cook in batches if your skillet is small
03 -
- A splash of cognac instead of white wine makes this feel even more indulgent
- Finish with fresh thyme or rosemary for an herbal layer that brightens the rich sauce